Peruvian Cilantro Rice recipe
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Ingredients
- 2 (4 ounce) skinless, boneless chicken breast halves 1 bunch fresh cilantro, stems removed ½ cup water 1 tablespoon vegetable oil 1 tablespoon minced garlic ¼ cup frozen, chopped carrots ¼ cup frozen peas 1 tablespoon cumin salt and freshly ground black pepper to taste 1 cup uncooked white rice
Nutrition Info
- 189.9 caloriescarbohydrate: 27.3 gcholesterol: 22 mgfat: 3.3 gfiber: 1.2 gprotein: 11.8 gsaturatedFat: 0.4 gservingSize: -sodium: 43.3 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Cilantro Rice
Directions
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Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
In a food processor or blender, puree cilantro with 1/2 cup water.
Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover, cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.